Page 81 - UpperCrust e-Magazine Third Quarter 2024

HEALTHY RECIPES | HEALTH & WELLNESS

Millet and Black Rice Risotto

Ingredients Garnish and heat for about 30 to 40 seconds.
For basil pesto • few micro greens Add the garlic and onions, sauté till
• 40 g fresh basil leaves • Parmesan cheese, freshly grated onions are translucent, then deglaze
• 2 garlic cloves the pan with the white wine.
• 50 g pine nuts or walnuts, roasted Method Separate thyme sprigs from the
• 60 g Parmesan, freshly grated For basil pesto stems and add to the pan, let them
• 120 ml extra virgin olive oil In a food processor combine the basil simmer with the wine for 1 minute.
• salt to taste leaves, pine nuts and garlic and blend Add the boiled black rice and both
For risotto into a coarse mixture. the millets to the pan, and sauté for
• 180 g foxtail millet, boiled Add the Parmesan cheese and about 5 minutes.
• 180 g black rice, boiled process until the cheese is well- Add the stock to the pan and simmer
• 1 onion, chopped combined with the basil mixture. the rice and millets for 5-6 minutes.
• 5 garlic cloves, chopped With the processor running, slowly Season with salt and pepper.
• 100 ml white wine pour in the olive oil through the top Stir in butter and Parmesan to finish
• 2 tbsp olive oil and process until the pesto reaches the risotto.
• 2 fresh thyme sprigs the desired consistency. Season with For stir-fried organic vegetables
• 250 ml vegetable stock salt to taste. Heat a non-stick pan on a medium
• 20 g butter For risotto flame.
• 30 g Parmesan, freshly grated Soak the millets separately in steel Add butter and olive oil to the pan.
For stir-fried organic vegetables bowls with double amount of water Add the carrots to the pan and sauté
• 8 baby carrots, peeled and (120 g millet: 240 ml water) for 15 lightly, followed by the beetroot, the
blanched minutes. beans, the baby corn and lastly the
• 200 g Swiss chard, stems removed Soak the black rice in a bowl with Swiss chard.
• 2 baby beet, peeled, blanched and double the amount of water (120 g Add the pesto to the vegetables and
cut into quarters rice: 240 ml water) for 15 minutes. toss lightly.
• 8 haricot beans, blanched After 15 minutes, boil the millets and Season with salt and pepper.
• 4 baby corn, blanched and cut into black rice separately for 18 to 20 Assembly and garnish
halves minutes each. Serve the risotto in a pasta bowl
• 4 tsp basil pesto Heat a medium, heavy-bottomed topped with stir-fried organic
• 2 tbsp olive oil stock pan on a slow flame. vegetables.
• 1 tsp crushed black pepper Add the butter and olive to the pan Garnish with micro greens, grated
• salt to taste Parmesan and extra virgin olive oil.

JUL-SEP 2024 | UPPERCRUST | 79